Healthy Blueberry Almond Ricotta Cake

Unbelievably moist blueberry ricotta cake. This cake makes a perfect breakfast cake, snack and dessert and it’s also made gluten-free and high in protein.

Summer is definitely over and I’m already missing berries bursting from the produce isles; which is why I had to make a berry filled treat. Luckily, I froze a ton of fresh blueberries for such an occasion.

I used PEScience Gourmet Vanilla protein for this cake. This protein tastes like straight up ice cream so you can only imagine how it took this cake to an entirely different level. You can get 30% off using code PBCHOCO at checkout on their website


Healthy Blueberry Almond Ricotta Cake

Healthy Blueberry Almond Ricotta Cake


  • 3 eggs, large
  • 1/3 c low fat ricotta
  • 1 c oat flour
  • 32g vanilla protein PEScience 30% OFF code PBCHOCO
  • 2 tbsp almond butter, natural
  • 1/3 c Truvia or coconut sugar
  • 1 c blueberries, frozen
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 3 tbsp low far ricotta
  • 1/4 c almond milk
  • 32g vanilla protein
  • 1 tbsp coconut oil, melted
  • 1/4 c silvered almonds


  • Preheat oven to 350F and prepare a loaf pan with parchment paper.
  • In a medium sized bowl, stir together the oat flour, protein, blueberries, baking soda and baking powder and then set aside.
  • Place the eggs, ricotta, Truvia, almond butter and extract into a mixer and beat until smooth. You may need to stop and scrape the sides a few times if the almond butter sticks.
  • Pour the batter into the prepared pan and bake for 45-50 minutes. Let cool completely.
  • Once cooled, make the frosting by stirring together the ricotta, almond milk and protein powder until smooth. Add in the melted coconut oil while still stirring until combined.
  • Frost the cake and sprinkle with slivered almonds.


I didn’t make the frosting or top it with the almond slices, either. The batter was thin enough that my berries sank straight to the bottom. I’m thinking I’ll try fresh ones that are dry next time, and sprinkle them on right before putting them in the oven to help prevent the sinkage. Otherwise, the bread was delightful and is one of my new favorite blueberry breads! Thanks for the recipe!


My family ate this whole thing the same day I made it and begged me to make another batch! I made it with small, fresh berries this time and pressed them onto the top of the batter before putting it in the oven. That did the trick! The berries were dispersed evenly throughout the batter, but the ones at the edge stayed on top, making an edged and decorative effect. And they have already eaten the entire batch this morning. Again. I’ll be making a double batch next time 🙂

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